How to-

Remove the chicken from the excess liquid in the bag and reserve the liquid for cooking in the oven.

Pan fry the chicken in a small amount of oil until browned, then add the remaining liquid and an extra 200ml water and add to the oven until fully cooked.

I always use a meat thermometer to check the chicken reaches 75°c internally- stick in the thickest part.

You can find the meat thermometer on my recommended products, homepage of my website!

Serve the chicken with egg noodles and sautéed pepper, the sauce created is enough for the noodles, if it needs thickening, take the chicken out and whilst slicing add the liquid back to the oven and turn up to hot- it won’t take long.

I like a few splashes of soy sauce and a drizzle of honey with the noodles once in the pan then finish with the sauce!

Serve & enjoy!